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Pork Tenderloin, Caramelized Onion, and Monterey Jack Baked Flautas

I had a pork tenderloin in the refrigerator and I was craving Mexican food so I decided to make pork flautas with caramelized onions, and Monterey Jack cheese. The pork was so tender, juicy and flavorful and tasted fantastic with the sweet caramelized onion, creamy cheese, and crispy flour shell. These flautas were a huge hit with my entire family, especially my daughter who kept telling me how much she loved them. I served these flautas with sour cream, guacamole, and salsa.

Pork Tenderloin, Caramelized Onion, and Monterey Jack Baked Flautas:Recipe and photos by For the Love of Cooking.net

1 tbsp olive oil (divided

1 sweet yellow onion, sliced

1 pork tenderloin, diced

Chili powder, to taste

Paprika, to taste

Coriander, to taste

Garlic powder, to taste

Cumin powder, to taste

Oregano, to taste

Sea salt and freshly cracked pepper, to taste

Flour tortillas

Monterey Jack cheese, shredded

Preheat the oven to 375 degrees. Line a baking sheet with a silpat mat.

Heat 1/2 tablespoon of olive oil in a large skillet over medium heat. Add the onion and cook, stirring often, for 6-7 minutes until slightly caramelized and tender. Remove from the pan and set aside.

Heat the remaining 1/2 tablespoon of olive oil in the skillet over medium HIGH heat. Once the pan is HOT add the diced pork tenderloin then season, to taste, with all of the spices. Cook for 3-4 minutes, until golden brown but not yet cooked through (it will finish cooking in the oven). Remove from the stove.

Wrap flour tortillas in wet paper towels and microwave them for 1 minute or until soft.

Place a bit of Monterey Jack cheese in the center of the tortilla first then add caramelized onion on top of the cheese, then diced pork tenderloin; roll. Place, seam side down, on a baking sheet that’s been coated with cooking spray. Finish rolling the rest of the flautas, then spray each of them with cooking spray.

Place into the oven and bake for 8-10 minutes then turn over and cook for an additional 5-6 minutes or until crispy and golden brown.

I am wondering about this for a camping recipe; freezing cubed seasoned meat; and freezing crockpot caramelized onions, in advance for easy preparation. May have to try them browned on aluminum foil covered grill

I just made this using pre-cooked pork tenderloin (I had too much leftover) and it turned out great. You could cook the whole tenderloin days in advance and keep in fridge. Not sure about freezing diced meat- seems like it would dry out.

Merry Meet And Happy Autumn…. My husband and I had leftover Hickory Smoked Chipotle Pork Loin left over from last nights dinner and we were trying to figure out a lunch when i cam across these Flautas. I did cut the recipe in 1/2 and turned then into a baked burrito style but baked for the same amount of time… served with salsa these are fantastic…

Made these this week and they were fabulous! Just a note, however….you cannot caramelize onions in 6-7 minutes! It takes an hour. You can saute them in 6-7 minutes, but not caramelize. I chose to actually caramelize them (and to do a lot more, because they reduce down). If you like onion, definitely add some extra. I also went heavy on the spices because the wrap and other fillings kind of swallow up the seasonings. Be bold! My husband and I decided we would love a green salsa with this….I may try that next time. Great leftovers the next day, too!